Eggplant Dip
- Number of Servings: 8
Ingredients
1 eggplant (1 1/2 pounds)1/2 medium onion, grated or finely chopped2 tablespoons capers2 tablespoons freshly squeezed lemon juice1/4 cup extra-virgin olive oil1/2 teaspoon dried oregano1/2 teaspoon salt or to taste3/4 teaspoon freshly ground black pepper1 tablespoon red wine vinegar1 tomato, peeled, seeded and diced1 tablespoon chopped fresh parsley
1. Preheat oven to 375° F.
2. Set the eggplant on a baking pan or dish and pierce it a few times with a knife. Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork. Remove it from the oven and let cool. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, capers, and lemon juice. Turn on the machine, then gradually add the olive oil. Continue to blend until the eggplant is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.
3. Just before serving, stir the tomato and parsley into the dip.
Number of Servings: 8
Recipe submitted by SparkPeople user SOOBAY11.
2. Set the eggplant on a baking pan or dish and pierce it a few times with a knife. Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork. Remove it from the oven and let cool. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, capers, and lemon juice. Turn on the machine, then gradually add the olive oil. Continue to blend until the eggplant is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.
3. Just before serving, stir the tomato and parsley into the dip.
Number of Servings: 8
Recipe submitted by SparkPeople user SOOBAY11.
Nutritional Info Amount Per Serving
- Calories: 81.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 211.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.8 g
- Protein: 0.8 g
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